Grandma Euler’s Dill Dip


original recipe:

1 cup sour ceam
1 cup mayonnaise
2 teaspoons dried dill weed
2 teaspoons dry onion
1 teaspoon seasoned salt
2 teaspoons dry parsley

1/2 recipe with variation:

1/2 cup light sour cream
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/2 teaspoon granulated onion
1/2 teaspoon Penzey’s Ozark seasoning
1 teaspoon lemon juice or 1 Tablespoon Greek yogurt
Best made a day or two ahead.

Published in: on November 27, 2019 at 6:58 am  Leave a Comment  

Sunny Mango Salsa

1 mango, peeled, pitted and diced
1/4 cup diced red onion
1 Tablespoon diced jalapeno (remove seeds and membrane to tame the heat)
1/4 cup cilantro leaves
lime juice, to taste (start with a quarter of a lime)
salt to taste

Stir everything together, taste and adjust seasoning.  Keeps in the fridge for a few days.


Published in: on June 10, 2019 at 7:05 pm  Leave a Comment  

No-Mayo Chicken Salad


Slightly adapted from a recipe by Meme Inge

10 oz. cooked chicken, chopped, then shredded with your fingers
1/2 cup celery, diced small
3/4 cup cottage cheese
1 Tablespoon lemon juice
1 tsp honey
3/4 tsp salt
1/2 tsp white pepper {or black pepper}
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne
dash of nutmeg, optional
2 green onions, thinly sliced

Stir together the chicken and celery in a medium-sized bowl. Set aside.

Put the cottage cheese, lemon juice, honey, salt, white pepper, garlic powder, paprika, cayenne pepper, and nutmeg {if using} in the bowl of a food processor or blender. Process until completely smooth, about 30-45 seconds. Add half the onion and process for about 10 seconds until the onion is incorporated.

Pour the cottage cheese mixture over the chicken & celery. Stir well until completely combined.

Cover and refrigerate for at least one hour. Taste and add extra lemon juice, salt, pepper, cayenne pepper, and/or garlic powder if desired.

Great in a sandwich, on crackers, with raw veggies, on a bed of lettuce…


Published in: on July 6, 2014 at 2:22 pm  Leave a Comment  

Tomatillo Salsa


This makes a big batch.  I’ll make half next time.

  • 10 tomatillos, husked
  • 1 jalapeno, seeded and chopped
  • 1 ounce lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 bunch cilantro leaves, finely chopped
  • 8 scallions, minced
  • 1  1/2 tablespoons roasted garlic cloves, finely chopped
  • 1  1/2 tablespoons roasted red peppers, finely chopped

Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

Published in: on February 3, 2013 at 6:01 pm  Leave a Comment  

Roasted Red Pepper Hummus

From Vegetarian Classics, by Jeanne Lemlin

Make at least a few hours before serving so the flavors have time to meld.

2/3 cup diced roasted red peppers, patted very dry
3 garlic cloves, minced
1 (19-oz) can (2 cups) garbanzo beans, rinsed well in a strainer
1/2 cup fresh lemon juice
2/3 cup tahini, stirred well before measuring
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/3 – 1/2 cup water
minced fresh parsley for garnish

Combine the red peppers and garlic in a food processor and process until liquified.  Stop the machine and add the garbanzo beans, lemon juice, tahini, cumin, salt and 1/3 cup water.  Process until very smooth and creamy, at least 2 minutes.  Check the consistency: if the hummus is too thick, add a little more water.  Top with fresh parsley.  Serve with pita chips or fresh vegetables.  Store, covered, in the refrigerator for up to 1 week.

Published in: on February 4, 2012 at 1:02 pm  Leave a Comment  

Sheep Dip


My mom got this recipe after enjoying this dip at a cocktail party given by my pediatrician Dr. Glenn Austin (in Los Altos, CA, presumably in the late ’60s).  I rediscovered the recipe in my Grandma (Neal) Euler’s recipe card box a couple of years ago.

1 cup mayo*
1 hard cooked egg, chopped fine
½ clove garlic, pressed
1 green onion with top, finely chopped
2 teaspoons lemon juice
1 teaspoon curry powder
½ teaspoon dried ginger
1/4 teaspoon salt (possibly more, to taste)
½ pound fresh coooked Dungeness crab meat (or lobster, says Grandma) (I used one 2-lb crab).  Keep the meat in the largest pieces you can.
pepper to taste

Stir together the sauce ingredients, taste, and adjust seasonings.  Gently stir in the crab, trying not to break it up too much.  Chill at least two hours before serving to let the flavors develop.  I like to serve it on squares of Sumano’s Watsonville Sourdough.

*Mayo Note:  For this recipe, you are forbidden to use anything but Best Foods real (regular) mayonnaise.  OK, if you’re East of the Rockies, you may use Hellmann’s.

Just went to Grandma Euler’s recipe box and found the original recipe card’s version is much milder, and there’s an untitled note with the recipe I’ve been using (slightly modified, as I tend to do).


Published in: on December 24, 2011 at 11:12 am  Comments (1)  

White Bean & Rosemary Spread or Dip

adapted from Bob Greene’s “The Best Life Diet Cookbook” and Lorna Sass’ “Complete Vegetarian Kitchen”

1 can no-salt-added white beans, drained & rinsed
2 Tablespons olive oil
2-4 teaspoons fresh rosemary
1-2 teaspoons prepared horseradish
1 small clove garlic, pressed
water, as needed
salt to taste

Put everything in the food processor and blend for  30-60 seconds.  Add water to achieve desired consistency.

Awesome with Trader Joe’s Corn Dippers.

Published in: on May 2, 2010 at 5:46 pm  Leave a Comment  

Simple Guacamole

1 ripe avocado, preferably Hass, cubed
kosher salt, to taste
freshly ground black pepper, to taste
2 heaping Tablespoons Trader Joe’s fresh mild salsa
chopped fresh cilantro, to taste (if you have it)
a squeeze of lime is nice too

Mash the avocado, salt and pepper with a fork ’til it’s as smooth as you like it.  Stir in the salsa and cilantro.  Devour.  If  somehow you don’t eat it all immediately, press plastic wrap directly onto the surface and refrigerate.

Published in: on January 9, 2010 at 3:03 pm  Comments (1)  

Onion Dip from Scratch

Adapted from an Alton Brown recipe on

1 Tablespoon olive oil
1 cup diced onion
1/4 teaspoon Kosher salt
1/2 cup light sour cream
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/8 teaspoon ground white pepper

Heat oil in a  saute pan over medium heat, add onions and salt.  Cook until onions are caramelized, about 20-30 minutes.  Remove from heat and set aside to cool completely.  Mix the remaining ingredients and add the cooled onions.  Refrigerate overnight and stir again before serving.

Published in: on December 24, 2009 at 7:43 am  Comments (1)  

Everyday Better-for-you Butter Spread


Based on a recipe I found in the San Francisco Chronicle several years ago.  With half butter and half canola oil, you get all the butter flavor with less saturated fat, less cholesterol, fewer calories, and more Omega 3s.  And it spreads well straight out of the fridge.

1 cup (2 sticks) butter, softened
1 cup canola oil
2 Tablespoons milk
1/4 teaspoon salt

Blend everything in a food processor and pour into a plastic container with a lid.  Or pour into ramekins to serve at the table.  Chill to firm before serving.  Store (covered) in the fridge.

Published in: on December 11, 2009 at 3:18 pm  Leave a Comment